Who’s gonna let a little snow stop them from manning the pit? Not this guy!
A Snowy Owl stopped by to check out the action-
Country style boneless pork ribs hit the kettle. I used hickory chunks and cherry chips, charcoal set up- snake method and tossed the water pan from the Western Mountain Smoker to keep the ribs from getting dried out.
Once they hit 150 internal I pulled them off, cut them up into cubes and reapplied the rub. Melted a stick of butter and mixed it with Texas Pete hot sauce and coated them before I reapplied the rub.
Back on the kettle-
Basted with bbq sauce and put into tin tray to cover with bbq sauce and let the sauce set a little.